Gavin Kaysen: (about the Bocuse d'Or) One of the classic dishes that I did was the chicken ballantine with crayfish in the middle. We had crayfish inside of chicken liver inside of chicken inside of chicken. It only took me four months to figure out how to do it.
Michael: I don't get where he's coming from. He didn't say, 'Make a ballantine.' And if he said that, I would have made one. And I'm pretty confident that it would have been as good as the one he probably made in, uh, Bocuse d'Or.